Boiled Eggs With Cheese Toasties & Veggie Dippers
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
2
- 6 Dutch carrots, scrubbed
- 4 baby cucumbers, cut into long wedges
- 2 slices tasty cheese
- 1teaspoons vegemite
- 2 free range eggs
- 2 slices wholegrain sourdough bread, toasted
Nutrition per serving
1140kJ / 272Cal
1140 Kilojoules or 272 Calories
13% of daily energy intake*
Protein
18.0grams
Fat
14.2grams
Carbs
15.6grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a grill on high. Bring a pan of water to the boil. Reduce heat to medium-low and gently add eggs. Cook for 41/2 minutes. Remove from pan and stand for 2 minutes.
Step 2 of 3
Meanwhile, spread toast with Vegemite and top each with a slice of cheese. Grill for 2-3 minutes or until melted. Cut into quarters.
Step 3 of 3
Place eggs into eggcups, cut off tops and serve with cheese toasties, carrots and baby cucumbers.
Categories
- Pescatarian
- Quick & easy breakfast
- Egg
- Boiled eggs
- Mar 2020
- Low sugar
- Australian
- High protein
- High fibre
- Soy free
- Vegetarian
- Breakfast
- Low ingredient
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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